Go Back

Sweet Pickles

Course Appetizer
Cuisine American


  • 2 cups cucumbers, thinly sliced
  • 1/2 cup sweet onion, thinly sliced
  • 1 cup apple cider vinegar
  • 1 cup water
  • 1/2 cup sugar
  • 1 tsp celery seed
  • 1 tsp mustard seed
  • 1 tbsp coriander
  • 1 tbsp whole allspice berries
  • 1 tsp cinnamon
  • 3 cloves
  • 1 tsp pickling salt
  • 1 quart canning jar or other similarly sized airtight container


  • Directions:
    Place cucumber and onion slices in a large canning jar. Mix vinegar, water, sugar, celery seed, mustard seed, coriander, allspice, cinnamon, cloves, and salt in a medium saucepan and bring to boil over medium-high heat, stirring to dissolve the sugar and salt. Reduce heat to low and simmer for 5 minutes. Pour the hot brine over the cucumbers and onions, leaving at least a half an inch of headspace. Allow to cool, then cover with metal lids and screw on bands. Refrigerate overnight before serving. Store in the refrigerator for up to 2 months. Note: this is not a canning method so they must be kept in the fridge.
Keyword crisp refrigerator sweet pickles, crisp sweet pickles recipe, quick sweet pickles
Tried this recipe?Let us know how it was!